Winter Comfort

Here’s a quick link to our favorite pot roast recipe, just the thing to chase a winter chill away.

It’s cholent, a classic Jewish one-pot dish that traditionally was made during passover when observant Jews weren’t allowed to cook. Instead, they assembled the ingredients and took their pot to the village baker where it cooked ever so slowly overnight in the dying embers of the bread oven. Ours doesn’t take nearly so long–only four hours and the ingredients are so simple: a thick piece of beef chuck, pink beans, barley and stock. Flavorings include onion, garlic, paprika and powdered ginger.

Once you have the ingredients assembled, all you have to do is stick it in a 250-degree oven and the results are sublime.

If you are only two or three at the table, don’t be afraid to use a smaller pot and halve the recipe.